How to make old-fashioned strawberry cream cake

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor would like to introduce to you the old-fashioned strawberry cream cake. You can make it yourself according to the steps below.

1.4 eggs, 100 grams of fine sugar, and 100 grams of low-gluten flour to make sponge cake. Separate egg whites and egg yolks, and mix the egg yolks. Add 100 grams of fine sugar to the egg whites in batches and beat until hard foam. Pick out some egg whites and mix them with the egg yolks. Pour them back into the egg white bowl and mix thoroughly. Sieve the low-gluten flour into the egg batter and mix it evenly with a spatula. Preheat the oven to 180 degrees, pour the cake batter into the baking tray, and bake for about 10 minutes on high heat until the surface is colored.

4. Bomb Butter 『Materials』 55g granulated sugar, 20g water, 2 egg yolks, 225g unsalted butter, 15g dark rum. Soften the unsalted butter at room temperature and beat the egg yolks. Heat the granulated sugar water to 120 degrees and slowly pour it into the egg yolks, beating them while pouring (using a whisk, it takes a long time) until the egg yolks cool down and drip into a foldable ribbon shape. Add it to the whipped unsalted butter in batches and stir evenly.

6. Finally, all that’s left is assembly. Wash the strawberries, cut off the stems, select some, cut them in half, put a piece of sponge cake in the square mousse ring, brush them with sugar-wine syrup, apply a thin layer of yellow butter, put the cut strawberries close to the mousse ring, fill it up, fill the gaps with yellow butter, put the strawberries in the middle, repeat the second time, cover it with a piece of sponge cake, continue to brush it with sugar-wine syrup, refrigerate until it is completely solidified, take it out, demould it with a hot towel or hair dryer, whip 300 grams of whipped cream, and make the surface flowers. I used a Saint Anna mouth to squeeze the carp back

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned old-fashioned strawberry cream cake on the table!